Classic Cleansing Kitchari Recipe

Kitchari is an age old, traditional dish that is not only a staple for Indian meals, but is also a staple for any Ayurvedic cleanse. This versatile, Eastern dish is super nourishing to the body and the mind, and can be made to fit any constitution or dosha type, depending on the spices and veggies that you may decide to add.

This particular recipe is tri-doshic, meaning suitable for all body types, and is fitting as a meal, or to aid in a mono-diet cleanse. Kitchari is well known as being easy on the digestive tract and therefore is also a great option for when you are feeling a bit under the weather.

So however you decide to incorporate this meal, you can play around with this recipe by adding different spices, veggies, oils, and ghee. I often like to use homemade chicken broth to add flavor as well as essential vitamins and nutrients.

NOTE: If you do not have these particular spices in your kitchen, feel free to replace them all with 2-3 tsp of my Agni Churna spice mixture. This contains all the above spices along with several other digestive strengthening Ayurvedic spices.

Instructions:

In a medium size sauce pan add the ghee (or sesame oil) along with the cumin, coriander, fennel and black pepper and stir over a medium heat until the spices brown slightly and start to crackle.

Place the water in the same pan and bring to a boil. Add the mung dal or red lentils and the basmati rice. Reduce the heat to low, stirring occasionally. Cover the pan, leaving a slight opening to prevent the risk of overflow.

As the beans are cooking, begin to slice up the carrot, celery and greens. Add to the pot, stir, and place back the lid keeping it slightly cracked.

Keep the ingredients on a low boil for 30-45 minutes or until the beans and veggies are soft (almost mushy) and well cooked.

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